About: Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes   Goto Sponge  NotDistinct  Permalink

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Bibliographic Citation
  • Njoumi Sondos, Amiot Marie Josephe, Rochette Isabelle, Bellagha Sihem, Mouquet-Rivier Claire. Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes. International Journal of Food Sciences and Nutrition, Taylor & Francis, 2019, 70 (5), pp.551-561. ⟨10.1080/09637486.2018.1544229⟩
Title
  • Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes
dc:date
  • 2019
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